Red Pepper Butternut Basil Egg Breakfast Muffins

Preheat oven to 180ºC (355ºF). Lightly grease a muffin tin.

Heat olive oil in a large frying pan and fry onions until translucent. Add butternut and red pepper and fry over medium heat until butternut is tender, about 10 minutes, stirring often.

In a mixing bowl, beat eggs with a whisk. Add the squash, red pepper, feta cheese and salt and pepper and stir in.

Pull the leaves off the basil stalks. If they’re small, throw them into the egg mixture as is; if they’re large leaves, roughly chop them up and then add them to the egg mixture.

Spoon the mixture into a muffin tin. You can make mini muffins (like I did) or regular muffins.

Bake in the middle rack of the oven for 12 minutes until egg is cooked through and a tester stick inserted comes out clean.